Okinawa Somen With Salted Pork And Kimchi – a delicious recipe with g wheat flour noodles, sesame oil, bean sprouts, pork broth, korean, garlic. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Heat a pan using medium heat then add half a tablespoon of sesame oil. Add the bean sprouts then stir-fry for about 2-3 minutes or until it is cooked. Add a little bit of salt and pepper.
2
Chop the garlic chives into small pieces then slice the cucumber into thin strips.
3
Slice the salted pork into thin pieces.
4
Cook the somen noodles according to package's instruction. Drain then immediately rinse it with cold running water to stop the cooking process. Drain then toss half a tablespoon of sesame oil to prevent the noodles from sticking.
5
Put the somen noodles in a deep plate. Top it with the garlic chives, cooked bean sprouts, kimchi, cucumber and the salted pork. Pour some of the pork broth reserved from making the salted pork. Top with some toasted sesame seeds before serving.
241
kcal
Calories
5
g
Fat
41
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 200 g wheat flour noodles (somen), 1 tablespoon sesame oil, 100 g bean sprouts, 2 cups pork broth (from cooking salted pork), and more.
Yes, Okinawa Somen With Salted Pork And Kimchi falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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